Tom Yum Goong is a classic Thai hot and sour soup made with shrimp, lemongrass, and a fragrant broth. This Best Tom Yum Goong Recipe offers an authentic taste of Thailand with a perfect balance of spicy, tangy, and savory flavors. A delicious and easy soup for any occasion!

A Spicy and Tangy Thai Classic
Tom Yum Goong is one of the most famous Thai dishes, known for its bold, fragrant flavors and a perfect balance of spicy, sour, salty, and savory. This Best Tom Yum Goong Recipe captures the essence of traditional Thai hot and sour soup, featuring succulent shrimp in a broth infused with lemongrass, galangal, kaffir lime leaves, and Thai bird’s eye chilies. Whether you’re craving a comforting bowl of soup or looking to impress with a flavorful Thai meal, this recipe delivers an authentic taste of Thailand.
Why is it Called “Tom Yum Goong”?
In Thai, Tom Yum Goong translates to “boiled sour shrimp soup.” “Tom” refers to the boiling process, “Yum” refers to the spicy and sour flavor profile, and “Goong” means shrimp. This classic Thai soup is known for its clear broth and the use of fresh herbs like lemongrass, galangal, and kaffir lime leaves, which provide its signature fragrance and depth of flavor. It’s a popular dish in Thai cuisine and is often enjoyed as a starter or a light main course.

How Should Tom Yum Goong Taste?
A perfectly made Tom Yum Goong should have a harmonious balance of spicy, sour, salty, and umami flavors. The broth is light but intensely flavored with the aromatics of lemongrass, galangal, and kaffir lime leaves. The heat from the Thai bird’s eye chilies provides a spicy kick, while the lime juice adds a refreshing tang. The fish sauce adds depth and a savory saltiness, and the shrimp should be tender and juicy, absorbing the flavors of the broth. For a slight variation, coconut milk can be added to give the soup a creamy texture without overpowering the other flavors.
Read More: Panang Curry Recipe: A Rich, Creamy Thai Delight
It’s About How to Make It Super Yummy or Perfect
To make the Best Tom Yum Goong Recipe taste absolutely perfect, follow these essential tips:
- Fresh Ingredients are Key: The unique flavor of Tom Yum Goong comes from fresh lemongrass, kaffir lime leaves, and galangal. These herbs are the backbone of the soup, giving it its aromatic and tangy taste. If possible, use fresh herbs rather than dried ones, as fresh ingredients pack more flavor.
- Don’t Overcook the Shrimp: Add the shrimp towards the end of cooking. They only need about 2-3 minutes to cook through. Overcooking shrimp can make them tough and rubbery, so keep an eye on them as they cook.
- Adjust to Taste: Tom Yum Goong is all about balance. After adding the lime juice and fish sauce, taste the broth and adjust the seasonings as necessary. You can add more lime juice for tanginess, fish sauce for saltiness, or chili paste for heat.
- Nam Prik Pao for Depth: Thai chili paste (nam prik pao) gives the soup its rich depth of flavor and a slight sweetness. Make sure to use it generously for that authentic Thai taste.
- Serve Immediately: Tom Yum Goong is best enjoyed immediately after cooking. Serve it hot with a garnish of fresh cilantro and, optionally, some steamed jasmine rice on the side to balance the spiciness.

Tom Yum Goong Recipe
Equipment
- Large pot
- Sharp knife and cutting board
- Mortar and pestle optional for pounding herbs
- Ladle
Ingredients
- 300 g large shrimp
- 3 cups chicken broth
- 2 stalks lemongrass
- 3-4 kaffir lime leaves
- 4-5 slices fresh galangal
- 2-3 Thai bird’s eye chilies
- 200 g mushrooms
- 1 medium tomato
- 1-2 tbsp Thai chili paste
- 3 tbsp fish sauce
- 1 1/2 tbsp lime juice
- 1 tsp sugar
- Fresh cilantro
- 1 tbsp coconut milk Optional
Instructions
- 1. Prepare the BrothIn a large pot, bring the chicken broth (or water) to a boil over medium heat.Add the bruised lemongrass, torn kaffir lime leaves, galangal slices, and Thai bird’s eye chilies. Let it simmer for 5-7 minutes until fragrant, infusing the broth with the herbs.2. Add the VegetablesStir in the mushrooms and tomatoes, simmering for another 5 minutes until the mushrooms are tender.3. Flavor the SoupAdd the Thai chili paste (nam prik pao) and stir until it’s fully dissolved into the soup.Add the fish sauce and sugar, adjusting the seasoning to your taste.4. Cook the ShrimpAdd the shrimp to the soup and cook for about 2-3 minutes until they turn pink and are cooked through.5. Add Lime JuiceTurn off the heat and stir in the lime juice for a fresh, tangy finish. Taste the soup and adjust the lime juice, fish sauce, or chili paste to your preference.6. ServeLadle the soup into bowls and garnish with fresh cilantro. Serve hot with steamed rice on the side or enjoy on its own.
Notes
- Lemongrass and Galangal: These aromatic herbs give Tom Yum Goong its distinct flavor. Bruising the lemongrass helps release its oils, while galangal adds an earthy spiciness. If you can’t find fresh galangal, ginger is a suitable substitute, though the flavor will differ slightly.
- Adjust the Spice: If you prefer less heat, reduce the number of Thai bird’s eye chilies. For a spicier version, you can add more chili paste or fresh chilies to taste.
- Coconut Milk: For a creamy variation, add a tablespoon of coconut milk to the soup, which adds a rich, silky texture without overwhelming the tangy and spicy flavors.
- Make it Vegetarian: Swap the shrimp for tofu and the chicken broth for vegetable broth to make a vegetarian version of this soup.
Conclusion
This Best Tom Yum Goong Recipe is the perfect introduction to Thai cuisine, offering a wonderful balance of flavors and aromas. The combination of shrimp, fresh herbs, and a spicy, tangy broth makes this dish both light and satisfying. Whether you’re new to Thai food or a seasoned fan, this recipe is sure to become a favorite. Enjoy this spicy and sour soup as a comforting meal on its own or as part of a larger Thai feast.